Watermelon and coconut sorbet
This watermelon and coconut sorbet combines the refreshing sweetness of watermelon with creamy coconut milk and a touch of spearmint. It's an easy-to-make dessert that offers a cool treat perfect for warm days.
Cook time 10 min
Prep time 255 min
Ingredients:
1 cup sugar1 tbsp spearmint
2 cups coconut milk
1 egg white
This watermelon and coconut sorbet is a refreshing and delightful treat, perfect for hot summer days. Combining the natural sweetness of watermelon with the creamy richness of coconut milk and a hint of spearmint, this sorbet is both delicious and easy to make. Whether you're looking for a light dessert or a cool snack, this recipe will satisfy your cravings.
Instructions:
- Start by cutting the watermelon into cubes. You'll need about 4 cups, which is approximately 600g.
- Place the watermelon cubes into a blender and blend until smooth. Strain the juice through a fine-mesh sieve into a bowl to remove any seeds and pulp. You'll need about 3 cups of watermelon juice. Set aside.
- In a medium saucepan over medium heat, combine 1 cup of sugar and 1 cup of water. Stir until the sugar is completely dissolved.
- Once dissolved, remove the syrup from the heat and add 1 tbsp of finely chopped spearmint. Allow it to steep for about 10 minutes.
- Strain the spearmint out of the syrup and let it cool to room temperature.
- In a large bowl, combine the strained watermelon juice, the cooled mint-infused simple syrup, and 2 cups of coconut milk. Mix well until all ingredients are fully incorporated.
- In a small bowl, whisk 1 egg white until it is frothy. This helps to create a smoother texture in the sorbet.
- Gently fold the whisked egg white into the watermelon and coconut mixture until evenly distributed.
- Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. This usually takes about 20-30 minutes.
- If you don't have an ice cream maker, pour the mixture into a shallow dish and place it in the freezer. Every 30 minutes, take the dish out and stir the sorbet vigorously with a fork to break up the ice crystals. Repeat this process for about 3-4 hours, or until the sorbet is firm.
- Once the sorbet has reached your desired consistency, scoop it into bowls or cones.
- Garnish with additional fresh spearmint leaves if desired.
- Enjoy your refreshing Watermelon and Coconut Sorbet!
With just a few simple steps, you can create a delicious and refreshing watermelon and coconut sorbet that is perfect for any occasion. The blend of sweet watermelon, creamy coconut milk, and aromatic spearmint offers a unique and delightful flavor that is sure to impress your guests. Enjoy your homemade sorbet, and don't hesitate to experiment with other flavors to find your perfect combination.
Watermelon and coconut sorbet FAQ:
If using an ice cream maker, freeze according to the manufacturer's instructions, usually about 20-30 minutes. Without an ice cream maker, freeze in a shallow dish, stirring every 30 minutes for about 3-4 hours until firm.
Store leftover sorbet in an airtight container in the freezer. It can last up to 2-3 weeks, but for the best texture, consume it within a week.
For a vegan option, you can omit the egg white or replace it with aquafaba (the liquid from canned chickpeas) for a similar texture.
A shallow dish, such as a 9x9-inch pan, works well for freezing the sorbet when not using an ice cream maker, as it allows for more surface area and faster freezing.
Yes, fresh mint can be used instead of spearmint, but it will slightly alter the flavor profile. Use a similar amount for the simple syrup.
Tips:
- Ensure your watermelon is ripe and sweet for the best flavor.
- If you don't have an ice cream maker, you can freeze the mixture in a shallow dish and break it up with a fork every 30 minutes until it reaches a sorbet-like consistency.
- For an extra touch of freshness, garnish with additional spearmint leaves when serving.
- To make the sorbet smoother, you can strain the watermelon juice to remove any seeds or pulp.
- If you prefer a vegan version, omit the egg white or replace it with a vegan alternative.
Nutrition per serving
6 ServingsCalories 310kcal
Protein 2.34g
Carbohydrates 36g
Fiber 1.69g
Sugar 36g
Fat 18g
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